Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.
Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.
In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, dill pickles, and bacon (if using) to the dressing and stir until well coated.
Cover and refrigerate for 2 to 24 hours.
The longer the cauliflower salad chills, the better the flavor.
Break the cauliflower up into florets, then steam
large bowl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon
or the remainder of the recipe; the cashews can be stored
o 400\u00b0F.
Divide cauliflower among two large baking pans
he salad: Preheat the oven to 425\u00b0F. Spread the cauliflower on
ightly blanch the romanesco and cauliflower in a large pot of
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
nch pieces. Break up the cauliflower into florets.
7
Wash caulflower and remove core.
Wash broccoli and cut off stalks.
Pat dry with apper towels.
Break off cauliflower and broccoli florets into mixing bowl.
Add olives, cheese, bell pepper and tomatoes.
Mix in 1/4 cup salad dressing, taste, and add remaining salad dressing to taste.
Add salt and pepper to taste.
Cut up cauliflower in bite sized pieces.
Add onions, chopped celery, green pepper and olives.
Mix dressing with sugar, pepper and salt.
(Shake well in covered jar.)
Pour over cauliflower mixture.
Cover in sealed bowl.
Refrigerate.
This recipe is better after sitting overnight, so makes a great menu item to prepare ahead.
hen drain well. Cook the cauliflower in boiling salted water for
Cut the cauliflower into small flowerettes Cut the broccoli into small bunches Slice the carrots In a bowl, mix the fat free Italian Dressing and 1 1/2 T horseradish Mix cauliflower, broccoli, carrots with the dressing mixture and refrigerate.
Break cauliflower and broccoli into flowerets, using as much of stems as desired.
Chop or cut small onion.
Mix remaining ingredients well and toss with cauliflower and broccoli.
Will serve 8 or more.
For one person or a small number, halve recipe for dressing and add to vegetables as desired.
Mix salad ingredients together.
Mix dressing ingredients together.
Pour dressing over salad ingredients and place in a sealed container.
Refrigerate for 4 hours or overnight.
In a large bowl mix 1 cup sour cream.
Add 1 cup mayonnaise.
Add 1 pkg. Hidden Valley Ranch-Original Recipe salad dressing.
Add 1 cup sliced almonds.
Combine above mixture with vegetables.
Then refrigerate for an hour or two.
Serve and enjoy.
In a large bowl layer cauliflower, broccoli, green onions, radishes, and carrot; set aside.
In a small bowl stir together mayonnaise, sugar, lemon juice, horseradish, salt, and pepper; spread over vegetables.
Sprinkle with bacon. Cover and chill for 4 to 24 hours.
Before serving, toss to coat vegetables.
Wash and dry spinach.
In a large bowl, toss spinach, oranges, cauliflower, green pepper and dressing.
Makes 6 servings.